O'Harbie's Milseog

 

O'Harbie's Milseog

CRUST

1 cup all-purpose flour

¼ cup brown sugar

½ cup toasted chopped walnuts

1 stick butter

Combine ingredients in small bowl and cut in butter until crumbly.  Press into a greased baking 8x11" or 9x13" baking dish.  Bake in pre-heated 350º oven 15-20 minutes, until golden brown.

Cool on wire rack and prepare filling.

FILLING

1 20 oz. can crushed pineapple, drained (reserve liquid)

1 3 oz. pkg. lime gelatin

1 3 oz. pkg. island pineapple gelatin

1½ cup mini marshmallows

4 medium bananas chopped/sliced

1 cup boiling water

2 cups cold water

Dissolve gelatin in 1 cup boiling water, stir in cold water.  Place in freezer to chill about 30 minutes. Once it's thickened, fold in 1 cup marshmallows, bananas and crushed pineapple.  Spoon over cooled crust.  Refrigerated until firm, about 1 hour. 

TOPPING

½ cup sugar

2 Tbsp. flour

2 eggs, slightly beaten

1 cup Cool Whip

1 cup coconut flakes

Food Coloring (if desired)

Combine reserved pineapple juice in small sauce pan with sugar and flour.  Cook and stir over medium heat until thicken and bubbly.  Reduce heat and cook for 2 minutes.  Remove from heat and pour a small amount of sauce into beaten eggs, stirring the eggs constantly. Add egg mixture to pan and bring to a gently boil, cooking for another 2 minutes.

Let cool completely and then fold in Cool Whip.  Spread over gelatin layer and let chill.  Right before serving top with toasted coconut flakes and tinted mini-marshmallows.

***I was going to save this recipe for the blogging challenge but I got thinking this would make a really cool recipe for EASTER... those little green marshmallow could be tinted pink and orange and look like little EASTER eggs.  So I decided to share it today.  It is St. Patrick's Day after all.

Cheers,

Lemon Cake - Feeding the Flock 23

 

1 cup al purpose flour

½ cup toasted chopped slivered almonds

¼ cup brown sugar

1 stick butter

1-15 oz. can crushed pineapple

2-3 oz. pkgs. lemon gelatin

1 cup boiling water

2 cups ice cubes

4 medium bananas, sliced

1 cup miniature marshmallows

½ cup sugar

2 tbsp. flour

2 eggs, beaten

1½ cups Cool Whip

1 cup coconut flakes (optional)

Drain pineapple, reserving the liquid.  In large bowl, dissolve gelatin in boiling water.  Stir in ice cubes, stir until melted. Let chill in refrigerator while prepping other ingredients.

Preheat oven to 350º

Mix together 1 cup flour, brown sugar, and almonds in a bowl. Cut in butter until mixture resembles coarse crumbs.  Press into greased baking dish (13"x9") and bake for 15 minutes.  Remove from oven and cool.

Combine pineapple juice and enough water to measure 1 cup.  In small sauce pan combine ½ cup sugar, 2 tbsp. flour and pineapple juice.  Cook and stir over medium heat until mixture becomes thick and bubbly. Reduce heat.  Stir a small amount of hot mixture into eggs and stir well.  Add back into sauce pan and stir and cook 2 minutes longer.  Remove from heat and cool.

Fold the bananas, marshmallows and pineapple into the chilled gelatin. Spoon over crust.  Refrigerate until firm (about 45 minutes).

Fold Cool Whip into pineapple mixture.  Spread over gelatin layer. Chill over night. Sprinkle with tinted coconut if desired. 

Okay so it's not really a cake, it's more like a lemon-nana-mallow-Jell-O treat.

Enjoy

Don't forget to check out the Letter Writing-devotional.

Apple Pan Cake

Riverhouse Café’s Johnny Apple Cake

Mom sends me the Hannaford FRESH magazine every time she has accumulated a stack of them. I just received the new batch last week and found a great recipe I tried the other day.  Had to share.  If you live in New England, check out the diner. I bet everything on the menu is awesome!

http://theriverhousecafe.com/breakfast-menu.html

1 cup all-purpose flour

2 tsp. baking powder

1 tsp. ground cinnamon (I used allspice)

¼ tsp. salt

1 cup milk

1 large egg

4 Tbsp. unsalted butter, melted (I used salted)

¼ tsp. vanilla extract

1 apple cored, cut into ¼ pieces (I used a granny Smith and red delicious)

2 Tbsp. packed light brown sugar

Place a rack in the upper-middle of the oven and pre-heat to 400º.

Whisk flour, baking powder, cinnamon, and salt in one bowl, and whisk milk, egg, sugar, 2 tbsp. butter and vanilla in another bowl. Combine wet ingredients and chopped apple to dry ingredients and mix just until combined.

Heat remaining butter in cast iron or oven proof skillet, stirring pan to coat.  When butter is hot and melted, sprinkle brown sugar evenly over the skillet and pour in batter.  Smooth over top and bake in oven until golden brown. About 20 minutes. 

Let cake cool in pan for 10 minutes and then invert it onto a serving platter.  Sprinkle with confectioner’s sugar and serve with whipped cream and syrup (optional) if desired.

Author’s note:  Not just for breakfast.  I think this will be a great dessert during holidays topped with strawberries, blueberries, and even chocolate syrup!

© Crackerberries 2016